"Kolokithia Varkoules" Cheese Zucchini Boats

Stuffed vegetables are a staple of the summer season and this version is different to my previous post of Stuffed Zucchini but just as delicious and a great way to enjoy the bounty.
The picture and recipe is from a 15 yr old greek cooking magazine, advertizing olive oil! While translating I tweeked it a bit to make my own. Hope you try and enjoy as much as my family and I do.
Kali Orexi!

How to Make "Kolokithia Varkoules" Cheese Zucchini Boats

Wash and trim the stems off of the zucchini. Blanch zucchini whole in a large pot of salted boiling water, for 5 - 10 minutes until tender but not mushy. This will make it easier to hollow out the centers and cut down on cooking time.

Slice the zucchini in half, lengthwise and scoop out the centers of the zucchini. Be careful not to puncture the skin. Try to leave about a 1/4 inch thickness of flesh to give the zucchini support. Chop the flesh and set aside to drain. Also set skins aside with scooped side facing down and let drain.

In a large skillet or sauce pan, heat olive oil over medium high heat. Add the onion and sauté until translucent, about 3-4 minutes. Add diced peppers, the chopped zucchini flesh, season with salt and pepper and saute for 5 more minutes.

Remove from heat and add both cheeses (Feta & Kefalotyri or other hard salty cheese), the sun dried tomatoes, dill and stir to combine.

Fill the zucchini with the cooked mixture, pressing lightly to even the surface. Place them on a lightly greased (I use oil) sheet pan.

Preheat at 375 degrees
In a bowl mix the yogurt, egg, salt & pepper and a dash of Mrs. Dash Original:) Carefully pour the yogurt mixture over the filled zucchini and sprinkle with breadcrumbs.

Bake in a preheated 375 degree oven until the zucchini is cooked through and breadcrumbs are lightly browned (about 20 minutes)
Ready to enjoy!
Kali Orexi!